2017•Current Nutrition & Food ScienceRequires access

Characterization of Probiotic Lactobacillus plantarum MYS14 Isolated from Sannas, a Traditional Fermented Food for its Therapeutic Potential

K Poornachandra, Hemanth NK, Sreenivasa MY

Abstract

Background: Traditional fermented foods are a typical niche for probiotic Lactic Acid Bacteria (LAB) and are involved with many therapeutic attributes. Among LAB, Lactobacillus plantarum is one of the most versatile members. Several L. plantarum strains have been documented for their probiotic attributes. There are limited reports on the evaluation of probiotic potential along with the therapeutic properties such as antioxidative ability. With this background, the present study was carried out to screen ‘Sannas’ which is collected from the Coorg region of Karnataka state, India, in the presence of potential probiotic L. plantarum strains for their therapeutic potential. Keywords: Lactobacillus plantarum MYS14, mitotic index, probiotic attributes, sannas, therapeutic potential.

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Key concepts: Probiotic, Lactobacillus plantarum, Fermentation, Food science, Biology, Lactobacillus, Microbiology, Bacteria